December 8, 2017 - 4:25pm
Sprouted Wheat Challah with Vegetable Oil
This is different from the traditional challah. From a baker's perspective, the sprouted wheat challah has many things going for it. The use of sprouted wheat and there is no other flour to help or mask its true nature. It is enriched with only egg yolks, producing a tender and creamy crumb. Lastly, no butter is added, making it suitable for a kosher diet. I think the store-bought sprouted wheat flour shines and finds its true expression in the making of this challah loaf, a recipe from Bread Revolution by Peter Reinhart.
Share
Comments
Your pictures look like they came right out of a magazine! Absolutely beautiful!
I need to try using more sprouted flour in my breads. I have used some store bought but wasn't wowed by it. Maybe I need to give it another shot.
Here is the recipe detail if you are interested in making the bread. I've made it several times. It's is quite straightforward and easy to do. Enjoy!
https://www.everopensauce.com/sprouted-wheat-challah-with-vegetable-oil/
Beautiful bake!
gone overboard with the sesame seeds. But they add textural details to the photo. Other than that, it is a simple challah with very few ingredients.
Yeah, those look really fantastic.
the fresh ones sprouted at home and immediately dried and freshly ground. The difference it startling, just like it is between flour sold in a bag and fresh milled flour. It is like night and day. Plus they charge way too much for the sprouting the grains and drying them. It sounds pretty sad.... but sprouting grains drying them and grinding them is pretty fun for retired folk:-)
Still. this is a beautiful whole sprouted grain Challah for sure and Kosher too! It has to taste great. I say if the seeds stick then there aren't too many:-)
Well done and happy baking
I've used sprouted flour that I bought at Whole Foods a couple of times. It was expensive, but it made nice loaves with a good flavor.
I found the sprouted flour on sale, but not at Whole Foods.
What's not to like? These look lovely. Haven't yet tried my hand at these, but should be something on my to-do list down the road. I think that I'll stick to the more "traditional" method as a baby step. Thanks for posting!
alan
with the sprouted flour available commercially, I've found it more conducive in making enriched dough like the challah. And everyone loves the incredible tender crumb.